- 4 baking potatoes
- 450g minced beef or lamb
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- a good splash of Worcestershire sauce
- 284ml carton beef stock or 300ml/½ pint beef stock made from a cube
- 1 tbsp tomato purée
- a splash of milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- a knob of butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 50g mature cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
Put the potatoes in the microwave on high (750W) for 20 minutes until cooked through. While they’re cooking, tip the mince and onion into a pan and cook on the hob for 10 minutes until the onion is golden and the mince has lost its pink colour. Splash in the Worcestershire sauce and cook for 1 minute, then pour in the stock and squeeze in the tomato purée.Give a good stir to dissolve the purée, then cover and simmer for 20 minutes or until the meat is tender.
Cut each potato in half and scoop the flesh into a bowl, leaving a thin layer inside the potato skin. Break up the flesh with a fork, then season and mash in the milk and butter until smooth and creamy.
Preheat the grill to high. Put the potatoes skin side down in a shallow roasting tin and spoon in the meat mixture. Top with the mash and sprinkle with the cheese. Grill until the cheese has melted and the filling is hot. Serve with steamed green vegetables.